- 2 pounds ground beef
- 2 to 3 hot chili peppers of your choice
- 3 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 medium onion, chopped
- 1 medium green pepper, seeded and chopped
- 2 teaspoons chili powder
- 2 teaspoons cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 2 to 4 cups tomato juice
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
- Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Spicy Slow-Cooked Chili
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"Wow! Rave reviews were coming from all, even grandma loves it!. The cinnamon didn't make sense (and the smell was overpowering) so I have omitted it in subsequent dishes, and I added 3/4 of a jar of Mezzeta pepperoncinis chopped, and 3/4 of the juice as well. It really kicked up the heat. This is going to be a staple recipe in my house."
"I'm making this right now, but added more chili powder. In my opinion, 2 teaspoons of chili powder does not constitute chili."
"Great recipe. Family loves it!"
"My family loves this. I have small children so I use Banana peppers. It is just the right amount of spice to make everyone happy. I also add a pinch more chili powder than it calls for. All in all this is one of the best chili recipes I have come across."